This Salsa Escabeche is inspired by a beloved recipe from the cookbook Nopalito and by the jalapeño relish served at a favorite breakfast burrito spot. The result is a bright, tangy, chunky relish that wakes up tacos, burritos, eggs and grilled meats.
This version is intentionally mild and balanced: the pickled jalapeños and carrots give a pleasant vinegar tang while the salsa verde adds texture and depth. If you already have prepared escabeche and salsa verde on hand, the relish comes together in about two minutes—just chop and mix.
Why this relish works
Salsa escabeche (a pickled pepper relish) brings acidity, a little heat and crunchy texture to rich breakfast or dinner plates. Spoon it over a breakfast burrito, top carnitas or grilled chicken with it, or use it as a tangy condiment for sandwiches and grain bowls. Because it uses pickled components, it keeps a lively brightness that contrasts nicely with creamy or fatty foods.
Let’s talk heat
This recipe is designed to be mild, but it’s very easy to adjust the heat to your preference. You can increase spice in a few simple ways:
- Choose a spicier salsa verde if using store-bought salsa.
- If you make your own salsa verde, add an extra jalapeño or swap in serrano or habanero peppers to raise the heat.
- Adjust the escabeche: homemade escabeche can be made hotter by adding more serrano or jalapeño slices.
For context, common pepper heat ranges are approximate: jalapeños 2,500–8,000 Scoville units, serranos about 8,000–22,000, and habaneros 100,000–350,000. Choose your peppers with that in mind and add them gradually if you’re unsure.
How to make this Salsa Escabeche (Jalapeño Relish)
- Chop the pickled jalapeños, pickled onions and pickled carrots into small, bite-sized pieces.
- Combine the chopped pickled vegetables with an equal proportion of salsa verde in a small to medium bowl.
- Taste and season with a pinch of salt if needed. The pickled ingredients are often already seasoned, so extra salt may not be necessary.
- Serve immediately or chill briefly to let flavors meld. That’s it—super simple.
Ingredients
- ½ cup chopped pickled jalapeños
- ½ cup chopped pickled onions
- ¼ cup chopped pickled carrots
- ½ cup salsa verde (use homemade or your preferred store-bought salsa verde)
Tips & storage
- Control the spice level by changing the type or amount of chiles in the salsa verde or in the escabeche.
- Store the relish in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop after a few hours, and it often tastes even better after resting.
- If you like a smoother texture, pulse the mixture briefly in a food processor; for a chunkier relish, keep it hand-chopped.
- Use a slotted spoon to drain excess pickling liquid if you prefer a drier topping, or leave some brine for extra tang.
Serving suggestions
Salsa Escabeche shines on breakfast burritos and tacos, but it’s also excellent with huevos, grilled meats, roasted vegetables, rice bowls and sandwiches. Try it as a bright counterpoint to fatty or creamy dishes—its acid and spice balance rich flavors beautifully.
Nutritional note
Approximate nutrition: about 20 kcal per serving (servings depend on portion size). Nutrition will vary based on brands and specific ingredients used.
Other recipes you might enjoy
- Escabeche (Spicy Pickled Jalapeños and Carrots)
- Homemade Salsa Verde
- Creamy Salsa Taquera
- Spicy Mango Serrano Salsa
- Chunky Spicy Guacamole
If you try this Salsa Escabeche (Jalapeño Relish), tag @thisisavocado_ on Instagram—seeing your variations and how you use the relish is always a treat.